Peanut Butter Nutella Sandwich Cookies Recipes

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PEANUT BUTTER NUTELLA SANDWICH COOKIES



Peanut Butter Nutella Sandwich Cookies image

Make and share this Peanut Butter Nutella Sandwich Cookies recipe from Food.com.

Provided by Joanne117

Categories     Dessert

Time 1h45m

Yield 5 dozen cookies, 18 serving(s)

Number Of Ingredients 11

1 cup unsalted butter, room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 cup light brown sugar, packed
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
20 ounces nutella
1 cup semi-sweet chocolate chips
1 teaspoon shortening

Steps:

  • In large bowl, cream butter, peanut butter and sugars. Beat in eggs one at a time, beating well after each addition. Combine the flour, soda and salt; gradually add to creamed mixture. Chill 15 minutes.
  • Preheat oven to 350 degrees. Using a pastry bag fitted with a large star tube, pipe star shaped cookies onto sheet of aluminum foil cut to fit cookie sheets; placing cookies approximately 1 ½ï¿½ apart. Bake 6 to 8 minutes, cookies should just be set and should not brown.
  • When done, slide foil off cookie sheet and leave cookies on foil until cooled. When cool, spread bottom of cookie with approximately 1 teaspoon of nutella and top with a cookie that is close in size to the bottom cookie. Place cookies on a rack. Meanwhile, place chocolate and shortening in a freezer bag. Place in hot water in the top of a double boiler, leaving the top of the plastic bag open. When chocolate has melted, holding the top of the plastic bag, gently squeeze, so check that all chips have melted and to ensure the shortening is mixed inches Cut a tiny hole in one corner of the plastic bag. Place cookies close together on the cookie racks. Squeeze plastic bag gently and make a back and forth motion, creating thin chocolate drizzles on all cookies. Let cookies stand a few hours, until chocolate sets. Store in an airtight container, up to one week. Makes approximately 5 dozen cookies.
  • *Melted chocolate chips could also be used to fill cookies, just melt two cups of chocolate chips with one teaspoon of shortening and fill each cookie with approximately one teaspoon.

PEANUT BUTTER SANDWICH COOKIES WITH NUTELLA FILLING



Peanut butter sandwich cookies with nutella filling image

Peanut Butter Sandwich Cookies with Nutella Filling. Perfect recipe for the holidays -for Thanksgiving, Christmas or New Year's Eve, as well as for special occasion such as birthdays, anniversaries, and other celebrations.

Provided by Julia

Categories     Dessert

Time 50m

Number Of Ingredients 9

1 cup creamy peanut butter (, room temperature)
8 tablespoons unsalted butter (, room temperature (let the butter from refrigerator sit on the counter for about an hour or so))
1/2 cup granulated sugar
1/2 cup light brown sugar (, firmly packed )
1 large egg
2 cups all-purpose flour (, sifted or aerated (*see important note below!*))
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup Nutella (spread)

Steps:

  • The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough! :)
  • Beat butter and peanut butter in a large bowl until well combined and fluffy. Add the sugars and beat until combined. Add egg and beat until smooth.
  • In a separate bowl, combine dry ingredients (flour, baking soda, salt).
  • Add dry ingredients from step 2 to the wet ingredients from step 1 and beat on low speed until just incorporated.
  • Divide dough into 4 parts: the dough will be crumbly. Form a rectangular shaped log out of each cookie dough part and wrap in plastic wrap. Freeze for 30 minutes until cookie dough firms up.
  • Preheat oven to 350 F. Line baking sheet with parchment paper or lightly greased aluminum foil.
  • Slice each log of cookie dough (after it's been in the freezer for 30 minutes) into 1/4 inch thick slices.
  • Carefully place sliced cookies onto the prepared baking sheet (remember the dough is very crumbly). You don't have to space them too far apart because these cookies won't flatten. Bake for 10 minutes until lightly puffed and just a little bit golden brown at the edges.
  • Transfer to the cooling rack and cool completely before filling.
  • Place about 1 teaspoon (or more) of Nutella spread on top of a cookie and place a second cookie on top of the Nutella filling. Press 2 cookies together. Repeat with the rest of cookies. Easy!

Nutrition Facts : Calories 122 kcal, Carbohydrate 13 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 55 mg, Sugar 7 g, ServingSize 1 serving

3 INGREDIENT FLOURLESS PEANUT BUTTER NUTELLA COOKIES



3 Ingredient Flourless Peanut Butter Nutella Cookies image

Just three ingredients are needed to make these delicious soft and chewy flourless peanut butter and nutella cookies- Perfect those who don't want to choose between both, half is nutella and half is peanut butter! Naturally gluten free and ready in under 15 minutes, there is a paleo and vegan option!

Provided by Arman

Number Of Ingredients 8

1 cup nutella
1 cup peanut butter
2 eggs
2 cups granulated sugar of choice (I've tried coconut palm sugar, brown sugar and standard white)
1 cup homemade 'nutella'
1 cup mind tasting nut butter (I stick to cashew or almond)
2 cups coconut palm sugar (Can use any granulated sugar- Paleo stick to coconut palm)
2 eggs (or sub for 2 flax eggs for vegan version)

Steps:

  • Preheat the oven to 350 and line a large cookie sheet with greaseproof paper and set aside.
  • Prepare two large mixing bowls- In bowl one, combine the nutella, 1 cup granulated sugar and 1 egg (or flax egg) and mix until combined. In bowl two, combine the peanut butter (or nut butter of choice), 1 cup granulated sugar and 1 egg (or flax egg) and mix until combined.
  • Using your hands, form small 2 inch balls with each kind of dough and once completed, get one of each kind, press lightly together and place on the lined cookie sheet. Press each one down with a fork and bake for 10-12 minutes, until lightly golden brown but still soft. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely

ULTIMATE PEANUT BUTTER SANDWICH COOKIES



Ultimate Peanut Butter Sandwich Cookies image

A Daring Gourmet Original, Peanut Butter Sandwich Cookies with a Nutella Marshmallow Cream Cheese Filling!

Provided by The Daring Gourmet, www.daringgourmet.com

Categories     Cookies

Number Of Ingredients 14

1 cup butter, room temperature
1 cup brown sugar
1 cup white granulated sugar
1 cup peanut butter
2 large eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour
1½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
For the filling:
½ cup cream cheese
½ cup marshmallow cream
½ cup Nutella

Steps:

  • Preheat the oven to 350 F.
  • Place the butter and sugars in a large bowl and beat for several minutes until fluffy and pale in color. Add the peanut butter and beat for a few more seconds until combined. Add the eggs and vanilla and beat another few seconds until combined.
  • In a separate bowl, sift the flour, baking soda, baking powder and salt. Add the flour mixture to the wet mixture and, using a rubber spatula, gently fold to combine. Be careful not to over-stir.
  • Form the dough into 1-inch balls and place them on a non-stick cookie sheet, pressing a grid pattern into them with a fork. Bake for 8-9 minutes.
  • Let the cookies cool on the cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
  • For the filling:
  • Place the cream cheese, marshmallow cream and Nutella in a bowl and beat until combined.
  • Using a butter knife, spread the filling on the bottom side of one cookie and place another cookie on top.
  • Makes about 32 sandwich cookies.

NUTELLA SWIRL PEANUT BUTTER COOKIES



Nutella Swirl Peanut Butter Cookies image

Soft and chewy peanut butter cookies with swirls of chocolate hazelnut spread.

Categories     Dessert: Cookies

Time 25m

Number Of Ingredients 11

1 cup soft butter
2/3 cup peanut butter (I used crunchy)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 2/3 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1/2 cup Nutella

Steps:

  • Cream together butter, peanut butter, and sugars in a mixing bowl till creamy. Beat in eggs and vanilla.
  • In a small bowl, whisk together flour, soda, salt, and baking powder, then add to the wet ingredients. Stir till thoroughly blended.
  • Carefully add dollops of Nutella to the dough, folding it over gently so you can space them throughout the dough. Then use a knife to swirl the Nutella into the dough. You don't want to stir it too much!
  • Cover and chill the dough for about 30 minutes so the Nutella has a chance to set up. It can be refrigerated overnight as well.
  • Drop spoonfuls of dough onto lightly greased or silicone lined cookie sheets. Bake at 350° for about 10 minutes.

Nutrition Facts : Calories 170 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 179 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

TOASTED PEANUT BUTTER & NUTELLA SANDWICH



Toasted Peanut Butter & Nutella Sandwich image

Have been trying to cut down on my peanut butter use (love it!) for the betterment of my health. So when I do indulge.....I do it all the way!

Provided by Happy Harry 2

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

1/4 cup peanut butter (I like crunchy for this)
2 tablespoons nutella (generous tbls)
2 slices whole wheat bread

Steps:

  • Toast bread to your liking, but make sure you are ready to immediately to put the spreads on while bread is still hot.
  • Spread the inside of the sandwich evenly with peanut butter.
  • Follow directly with all the nutella over the peanut butter on one side of of bread.
  • Close sandwich, slice and enjoy while still warm.
  • Trust me -- the greatness of this simple sandwich is eating it while it melty inside.
  • Great with cold milk -- maybe with a touch of nutella stirred in!

Nutrition Facts : Calories 717.2, Fat 45.9, SaturatedFat 9.2, Sodium 606.4, Carbohydrate 61.4, Fiber 9.7, Sugar 29.4, Protein 23.6

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